- 8 oz bucatini
- 2 ounces (about 1 cup; 55 g), plus more for serving pecorino romano cheese
Remove items you already have in your ingredients list above to see the difference.
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- bucatini8 oz1.35
- pecorino romano cheese2 ounces (about 1 cup; 55 g), plus more for serving0.95
Total2.30
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Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt and the bucatini to the boiling water.
Cook the pasta, stirring occasionally, until al dente, about 6 to 8 minutes. Drain the pasta, reserving 2/3 cup of the pasta water.
Pour the pasta back into the pot or into a large skillet and place over low heat. Add the reserved pasta water and butter, tossing together until the butter just melts.
Add the grated Pecorino Romano and black pepper, and continue to toss together until the cheese melts and a creamy sauce forms.
Top with more grated Pecorino Romano and serve immediately.
